Slow-roasted balsamic tomatoes

Name: Slow-roasted balsamic tomatoes
Cook time: 2 h 30 min
Yield: 40
Cuisine: Modern Australian
Ingredients: 10 firm, ripe Roma (plum) tomatoes; 8 garlic cloves, crushed; 4 tablespoons caster (superfine) sugar; 4 tablespoons torn basil leaves; 4 teaspoons chopped oregano leaves; few drops good-quality balsamic vinegar

June 28, 2019

Murdoch Recipe Article Lead - narrowSupplied

easyTime:2 hours +Makes:40

The flavour of ripe tomatoes is intensified as they roast slowly. Serve with grilled fish and meats or on an antipasto platter.

Ingredients

10 firm, ripe Roma (plum) tomatoes
8 garlic cloves, crushed
4 tablespoons caster (superfine) sugar
4 tablespoons torn basil leaves
4 teaspoons chopped oregano leaves
few drops good-quality balsamic vinegar

Method

Step 1
Preheat the oven to 140°C (275°F/Gas 1). Line two baking trays with baking paper. Slice each tomato lengthways into quarters and put the quarters in rows on the trays.
Step 2
Mix the garlic with the sugar, basil, oregano and balsamic vinegar. Using clean fingers, put a little of the mixture onto the sides of each tomato quarter and season with salt and pepper.
Step 3
Bake in the oven for 2½ hours. The tomatoes are ready when they are slightly shrivelled at the edge and semi-dried (they should still be soft in the middle). Eat warm or cold and store in the refrigerator.